Yes, you should pour champagne down the side of a glass

We now have a scientific study to confirm the widely accepted ritual of pouring bubbly down the side of a flute before drinking it actually makes sense.

Scientists in France found that pouring champagne in an angled way and chilling the beverage in advance is best for preserving its taste, fizz and aroma.

Gérard Liger-Belair and colleagues — who published their findings in the Journal of Agricultural and Food Chemistry — studied carbon dioxide loss in champagne that was poured straight down the middle of a glass, as well as, down the side of an angled glass. They found that pouring champagne down the side preserved up to twice as much carbon dioxide.

Now before you toot this study as obvious consider the countless number of “common sense” practices humans engage in that are not based on factual knowledge.

Just to name a few — blowing on an object you are going to put in your mouth after it drops on the floor thinking it will protect you from harmful bacteria, buying a sunscreen over 30 SPF thinking it will give you greater protection against UV rays, and even drinking alcohol to warm you up when it actually lowers your core body temperature.

Keeping these examples in mind, you should be raising a toast to champagne!

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